Dal Pakwan Recipe

Ingredients

for making pakwan
maida flour/all purpose flour - 2 cups
cumin seed - 2 tsp
oil - 2 tsp
pinch of baking soda
pinch of salt


for making dal
chana dal - 100 gm
turmeric powder - 1/4 tsp
salt as per taste

for making tamarind chutney
pulp of lemon sized tamarind
sugar - 1 tsp
onion chopped - 1
green chilli chopped as per taste
few corriander leaves

Method
first pressure cook chana dal till 4 to 5 whistles and then add turmeric powder and salt and let it simmer on a low flame for few minutes.

make tamarind chutney by mixing all the ingredients given.

for making pakwan, mix the ingredients and knead it to a dough. Make small puris, deep fry it in oil.

Add tamarind chutney to the dal and serve with pakwan.

Onion Paratha

Ingredients


wheat flour - 2 cups

onion - 1/4 cup

cumin seed - 1 tsp

green chilli - 2 or as per taste

corriander powder - 1 tsp

few corriander leaves

salt as per taste


Method

heat two tsp of oil in a pan,  add green chilli and cumin seed and saute for few seconds, then add onions and saute till translucent.

Add corriander powder, salt and corriander leaves and mix well. Off the flame and leave it aside to cool.

Combine it with wheat flour  and knead it to a dough. Leave it to rest for half an hour and then make parathas and fry on a tawa till it is cooked on both the sides.

serve hot with yoghurt, pickle or butter.

Chaat In A Tart

 How to make Tart

All purpose four – 1 cup

Salt – a pinch

Oil/butter – 1 tbl.sp

Ice cold Water for kneading

For the chaat

Boiled black gram/kabuli chana

Chopped onion

Chopped tomato

Chopped boiled potato

Green chutney

Dates and tamarind chutney

Nylon sev

Method

Make a dough by using all the ingredients given for making tart. Leave it to set for about 10 minutes Take a muffin mould

grease it lightly with oil. Take a small portion of the dough and roll into small circle. Very gently place it in the muffin mould and give a shape of the mould, make more such tart. Bake this in the oven at 180 degree celcius for 10 to 12 minutes.

Remove the tart from the mould. First put boiled chana, then potato, onion, tomato and then pour dates and tamarind chutney, green chutney and in the last nylon sev. Serve this.

Corn Bhel

Ingredients

Corn kernels boiled – 1 cup

Potato boiled and chopped – 1 cup

Chopped onions

Chopped tomatoes

Sweet chutney

Green chutney

Coriander leaves and nylon sev

For making sweet chutney

Tamarind pulp – ½ cup

Dates soaked in water – 7 to 8

Jaggery – 1 tsp

Roasted cumin powder – 1 tsp

Red chilli powder – 1 tsp

Black salt as per taste

Green chutney

Mint and coriander leaves – 1 cup

Green chillli – 1 or 2

Lemon juice – ½ tsp

Salt as per taste

Method

 Take a bowl, first add  boiled corn kernels, then chopped potatoes.

Top it with chopped tomatoes and onion. Add sweet chutney and green chutney as per taste. Garnish with coriander leaves and nylon sev and serve.

Gola Kabab

Ingredients

Mutton keema – 500 gm

Garlic paste – 2 tsp

Ginger paste – 1 tsp

Fried onion paste – 2 tbl.sp

Cumin seed – 1 tsp

Poppy seed – 2 tsp

Cardamom powder – ½ tsp

Mace powder – ¼ tsp

Nutmeg powder – ¼ tsp

Star aniseed – 2 broken pieces

Paprika – 2 tbl.sp

Garam masala – 1 tsp

Egg – 1

Vegetable oil – 1 tbl.sp

Red chilli powder and salt  as per taste

Lemon juice – 2 tsp

Coriander and mint leaves – ¼ cup

Charcoal – 2 pieces for smoked flavor

Cloves – 2

Oil – 1 tsp

Method

In a bowl add minced mutton and all the other ingredients. Mix well. Leave  it to marinate for few hours.

Burn charcoal piece on a gas flame.

 Take a small bowl, put few onion peels and put the burnt charcoal pieces over it, even put cloves and one tsp of oil.  Immediately  place this in the center of the minced mutton bowl, cover it and leave it aside for 5 minutes.

After five minutes, remove the charcoal bowl, you will get nice smoked smell in the mince keema.

Make round balls of this mince mixture and bake it in a preheated oven at 220 degree for 20 to 25 minutes or fry in oil.

Garnish with green chilli and coriander and mint leaves and serve hot with naan or roti.

Mixed Vegetable Paneer Paratha

Ingredients

For making dough

Wheat flour – 2 cups

Salt – ¼ tsp

Water as needed

For the stuffing

Potato – 1

Carrot – 1

Green peas – 100 gm

Cabbage – ½ cup

Cauliflower – ½ cup

Ginger paste– 1 tsp

Cumin powder – 1 tsp

Lemon juice or amchur powder – 1 tsp

Cottage cheese/paneer – 100 gms

Garam masala powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander leaves – ½ cup

Red chilli powder and salt as per taste

Method

In a bowl, add flour, salt and water to make a soft dough. Add little oil and again knead it for a minute and then leave it to rest for half an hour.

Boil potatoes and green peas, shred carrot, cabbage and cut cauliflower in to small pieces. Grate paneer.

Chop onion.

Heat oil in a pan; add cumin seed, when it splutters add onion and sauté it for a few minute till it becomes translucent. Then add ginger and sauté for a minute. Then add boiled potatoes, green peas and grated vegetable and cauliflower. Add turmeric powder, chilli powder, salt, coriander leaves and stir fry for 3 to 4 minutes.

Then add grated paneer and coriander leaves, stir and remove from fire. Leave it to cool.

Make a chapatti; take two table spoon of vegetable stuffing and place in the center. Seal the edges and roll it like a regular chapatti.

Heat tava and fry the parathas till golden brown in color. Drizzle some oil or ghee around the parathas. Remove from fire and serve hot with pickle or curd.

Kanji Vada

ingredients

For vadas

Yellow moong dal – 2 cup

Ginger green chilli paste – 1 tsp

Coriander seed coarsely powdered – 1 tsp

Fennel seed – ½ tsp

Asafoetida – ½ tsp

Baking powder – a pinch

Fresh coriander leaves – ¼ cup

For kanji

Mustard seeds – ¼ cup

Red chilli powder- 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

For making kanji

Mix all the ingredients together and grind it to a fine powder. Dissolve this powder in 1 ½ litre of water. Mix well and leave it to ferment for 2 days. When the kanji turns sour, refrigerate it.

For making vada

Drain water from moong dal and grind it to a fine paste without adding water.

To this add the paste of ginger green chilli, fennel seed, coriander seed, coriander leaves, baking soda, asafoetida and salt.

Whisk it with your hands for at least 10 to 15 minutes to make the batter light.

Shape into small round balls and deep fry in hot oil till golden brown in color.

Remove on absorbent paper and leave it to cool.

Soak this vada in water for 5 to 10 minutes and then gently squeeze out the excess water and dip them in kanji water and leave them to soak for at least one hour. Keep it refrigerated. Serve chilled.

Dahi Wada

Ingredients

Urad dal – 1 cup

Salt to taste

Dahi /Yoghurt– 500 ml

Sweet chutney

Green chutney’

Black salt

Roasted cumin powder

Salt as per taste

Method

Soak the dal for few hours  and then wash and grind it  coarsely without adding water or using very less water. Add salt to it and leave aside.

Beat the yoghurt till smooth and add salt to it and regfrigerate it.

Heat oil in a pan and make small balls of urad dal batter and fry till golden brown in color.

In a bowl, take water and add little salt to it. When the vadas are ready, remove and put the vadas in it. Leave them for 5 to 10 minutes.

Squeeze out the excess water from the vada and arrange in a serving plate.

Pour dahi/yoghurt on top of it, then add sweet tamarind chutney, green chutney, red chilli powder, black salt, and rasted cumin powder. Garnish with coriander leaves and serve.

Punjabi Bhindi Masala (Okra Recipe)

Dal Makhni

Rajma Curry

Mix Vegetable Paratha

Urad Ki Dal

Aloo Batura Recipe

Punjabi Vegetable Paratha

Ingredients

Mixed vegetables – 1 cup

(Beans, cauliflower, potato, carrot etc)

Wheat flour – 1 cup

White flour or maida – ½ cup

Green chillies  and salt as per taste

Ginger crushed – ½ tsp

Coriander leaves – ¼ cup

Ghee or butter for frying

Method

Boil all the vegetables and in the same water add wheat flour to make a healthy and nutritious paratha.

Sieve white flour and wheat flour with little salt and knead to soft dough. Divide into equal portions. In another bowl,  Add garam masala, salt, crushed ginger, green chilies and coriander leaves and cooked vegetables and mash them well.

Take a portion of the dough, roll out into small chapatti. Place one portion of vegetable mixture in the center and seal carefully on all sides. Roll out again into chapatti and fry on hot pan by adding ghee on both the sides till it turns golden brown. Serve hot with pickle.

Sarso Ka Saag

Ingredients

Sarson green (Mustard leaves) – 1 bunch

Spinach – 1 bunch

Grated onion – 1

Ginger grated = ½ tsp

Garlic grated – ½ tsp

Green chilies – 3

Grated cheese – 1 tbl.sp

Lemon juice = ½

Ghee – 2 tbl.sp

Oil – 1 tbl.sp

Garam  masala = ½ tsp

Corn flour = 1 tbl.sp

Method

Wash both the green vegetables drain and chop them. Heat oil in a pressure cooker, add both the chopped vegetables, green chillies, stir for a few minute and then add ginger garlic  and salt, add one cup water and pressure cook it till done.

When cool, mash well. Add ghee or butter in a pan; add onion and sauté till brown. Add all the ingredients except cheese. Stir well and cook till oil leaves masala. Garnish with cheese and serve hot.

Punjabi Bhendi Masala

Ingredients
Ladies finger or bhendi – 1 kg
Chopped onions – 2
Ginger paste – ½ tsp
Tomato – 1
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 3 tsp
Cumin seeds – 1 tsp
Coriander leaves – ½ cup
Oil – 3 tbl.sp
Salt as per taste

Method
Wash and dry the ladies finger with a moist cloth and cut into 1 inch pieces. Make a slit in between to fill masala.
Heat oil in a pan and add cumin seeds, then add cut onions and fry till it turns golden brown. Then add tomato pieces, ginger paste and coriander powder and fry for a minute. Then add salt, turmeric powder and red chilli powder and mix well. Fry till the masala leaves out the oil. Add the ladies finger pieces and apply the masala properly. Cook on a low flame, stirring in between. When cooked remove from fire and garnish with coriander leaves.